Kale and Mushrooms with Creamy Polenta

INGREDIENTS

• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon ground black pepper
• 1 tablespoon grated lemon peel
• 4 tablespoons extra-virgin olive oil, divided
• 2 cups polenta
• 2/3 cup freshly grated Parmesan cheese
• 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
• 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
• 1/2 cup low-salt chicken broth
• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
• 4 cups whole milk
• 4 tablespoons unsalted butter
• 3 1/2 cups water